Proven?al cuisine has by tradition used many herbs, which were often considered collectively as "Herbes de Provence,? but not in any exacting recipes, and not sold as a blend.
Mix together all of the ingredients and store in a tightly sealed container.
Herbes de Provence are for the most part used to flavour grilled foods such as fish and meat, as well as vegetable stews. The blend can be added to foods before or during cooking or mixed with cooking oil prior to cooking to infuse the flavour into the cooked food. They are rarely added after cooking is complete, Put the herbs in a jar with a screw top lid, and shake together
Herbes de Provence can be different in content and quantity, more often than not the blend will comprise thyme, bay leaf, rosemary, savory, and basil. You can prepare your own blend using these herbs alongside with other quantities of aromatic herbs as lavender, fennel seeds and sage all depending on your personal taste, I personally like a little lavender added to the blend.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 12 | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 21.3mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5
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